Less is More ~ Rise Above it All
Threading meatballs onto skewers can transform a meal from something mundane to a visual feast. It's not only more exciting visually, but it also helps to blur the perception of serving sizes. So, although the individual portions of red meat are slightly smaller than normal, it isn't obvious because the meatballs are not served flat on the plate or from a large serving dish - the plate seems quite full so there must be sufficient food!
The skewers aren't self standing so they need something to stick into or rest against. They are a bit too large for the first option so they are better propped up against something. Serve the accompanying tomato sauce in individual dishes and there's both the prop for the skewers and another raised element on the plate - simple but effective.
Creating height on the plate injects a sense of animation and food suddenly becomes more fun when it's served on sticks - just think back to your childhood and how dull party food could have been if the cheese and pineapple hadn't been turned into vibrant spiky hedgehogs!
Other 'Less is More' Ideas and Recipes:
Fan it Out ~ Coconut Chicken with Mango Salsa
Peperonata is a traditional Italian dish of peppers cooked in olive oil and you'll find that there are many regional and familial variations of the recipe. The recipe illustrated is from Venezia - Food and Dreams, one of several gorgeous books written by Tessa Kiros. This recipe combines peppers, olive oil, onion, garlic, white wine vinegar, anchovies, capers and parsley which, together with a slight deviation and the addition of cannellini beans, makes a delicious accompaniment to the meatballs.
Venezia by Tessa Kiros is available to buy online:
Meatballs with Tomato Sauce & Peperonata with Cannellini Beans
Serves 4
Ingredients
Tomato Sauce
25g Sun Dried Tomatoes, covered with boiling water and left to soak for a couple of hours
1 Tbsp Olive Oil
1 Garlic Clove, crushed
1/2 Red Onion, sliced
400g Tinned Tomatoes (chopped)
200g Passata
Salt & Pepper
A pinch of Sugar or a drizzle of Agave Nectar
A handful of fresh Basil leaves
Meatballs
4 Bamboo Skewers, soaked in water for 30 minutes
20g Oatmeal
45ml soaking liquid from the tomatoes (see above)
300g Beef Mince
1/2 Red Onion, grated or very finely chopped
1 Tsp Dried Oregano
Salt & Pepper
Peperonata with Cannellini Beans
1 quantity of the recipe from Venezia (see above), or one of your choice
300g (drained weight 175g) tin of Cannellini Beans
To make the tomato sauce
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Heat the olive oil in a sauce pan.
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Add the red onion and cook until translucent.
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Add the crushed garlic to the pan and cook for a minute or two.
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Strain and finely chop the sun dried tomatoes. Reserve 45ml of the soaking liquid for the meatballs and save the remainder for the sauce.
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Add the tinned tomatoes, passata and soaking liquid from the tomatoes, a little salt and pepper and stir to combine.
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Bring up to the boil.
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Reduce to a simmer and cook for about 30-45 minutes or until the sauce is thick and pulpy.
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Leave to cool slightly then blend half the sauce until it is smooth.
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Return the blended sauce to the pan.
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Check the seasoning and adjust if necessary.
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If the sauce tastes bitter add a little sugar or agave nectar.
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Chop or tear the basil leaves and add just before serving.
To make the meatballs
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Pre heat the oven to 200ºC, Fan 180ºC.
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Place the oatmeal and soaking liquid from the tomatoes in a large bowl and mix together.
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Add the mince, onion, oregano and a little salt and pepper.
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Mix well to combine.
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Shape into 12 small balls.
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Thread 3 meatballs onto each skewer.
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Place the skewers on a baking tray.
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Place in the oven and cook for about 20 minutes or until the meatballs have browned and have cooked through.
To make the peperonata with Cannellini Beans
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Follow the recipe in Venezia or other recipe of your choice.
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Add the cannellini beans after the peppers have been cooking for about 10 minutes.
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Replace the pan lid and continue as per recipe.
To serve
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Divide the tomato sauce between 4 ramekins.
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Place a ramekin on each plate.
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Spoon the peperonata on the plate in front of the ramekins.
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Trim the skewers if they are too long and then place them across the peperonata, propped up against the ramekins.
